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Vegan Pumpkin Pie

My YJ Recipes


pumpkin pie

Maintaining a vegan lifestyle should never mean missing out on pie.


Makes a 9-inch pie.

1/2 recipe Buttery Double Crust, rolled and fitted into a 9-inch pie plate
3 cups cooked, puréed pumpkin or other sweet winter squash, or canned pumpkin
1/2 cup pure maple syrup
1/2 cup plain unsweetened soy milk
4 teaspoons canola oil
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Pinch ground cloves
1/2 teaspoon salt
2 tablespoons cornstarch
1 teaspoon agar powder


1. Preheat the oven to 350°F. Have the pie shell ready.

2. In a blender, pulse together the pumpkin, maple syrup, soy milk, canola oil, cinnamon, ginger, nutmeg, cloves, salt, cornstarch, and agar powder until very smooth. Pour the filling into the prepared pie shell.

3. Bake the pie for 60 to 65 minutes, until the center is set and semifirm, not runny. Check the edges of the crust after baking for 40 minutes; if the edges appear to be browning too rapidly, carefully remove the pie and place strips of aluminum foil over the edges to keep the crust from getting too dark.

4. Remove the pie from the oven and transfer it to a cooling rack for 30 minutes. Refrigerate the pie for at least 4 hours until chilled and set before slicing and serving.

Note: You can make this creamy, dairy-free pie with other winter squashes.

This recipe was reprinted with permission from Vegan Pie in the Sky, by Isa Chandra Moskowitz and Terry Hope Romero (Da Capo Lifelong Books, 2011).
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